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Frances Atkins from Flavours Of Britain
Frances Atkins's quinces are a great store cupboard standby. Delicious with cold meats or for adding sweet-sharp flavour to sauces

 

Spiced quince

Spiced Quince

Method
 
1. Put the quinces in a large saucepan with the salt and enough water to cover. Bring to the boil, then boil for 10 minutes.

2. Strain the quinces and measure the juice. Pour the juice back into the pan.

3. For each 600ml of juice, add 450g sugar, 300ml vinegar and 1 teaspoon of coriander seeds.

4. Bring to the boil, add the quinces and simmer for 25-30 minutes, or until the slices are tender. Leave to cool in the pan.

5. The next day, drain the syrup into a saucepan. Bring to the boil, then pour it back over the quinces.

6. Spoon into clean preserving jars, and seal while still warm.

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easy
 
Serves: Makes about 2.25kg
Prep: 30 min, plus overnight cooling
Cook: 50 min
 
 

Ingredients

Main:

2kg Quince, peeled, cored and cut into about 8 pieces
4 tbsp coarse sea salt
Sugar
red or white wine vinegar
Coriander seeds
 

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